Name: Maize Flour Idlis... recipe by Zeenath Fathima at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: Maize flour 1 1/2 cups; Curd 1 cup; Water 3/4 th cup; Curry leaves few; oil 2 tbsp; Cumin seeds 1 tsp; Bengal gram 1 tbsp; Urad dal (white lentils) 1 tbsp; Salt 1 tsp; Red chilli flakes 2 tbsp; OR; Green chillies chopped 2 to 3; Coriander leaves finely chopped a handful; Carrots 1/2 cup; Onion finely chopped 1/2 cup; Eno fruit salt 2 tbsp

ABOUT Maize Flour Idlis... RECIPE

Spongy and fluffy idlis made with maize flour and few favourite veggies. These are so light and airy with all the goodness of maize flour and vitamins and minerals. Substitute any of your favourite veggies and relish these for breakfast or brunch or even for tiffin. Healthy and nutritious Idlis are at your disposal within just a few minutes. Happy Steaming !!!!!!!

Ingredients Serving: 6

Maize flour 1 1/2 cups
Curd 1 cup
Water 3/4 th cup
Curry leaves few
oil 2 tbsp
Cumin seeds 1 tsp
Bengal gram 1 tbsp
Urad dal (white lentils) 1 tbsp
Salt 1 tsp
Red chilli flakes 2 tbsp
OR
Green chillies chopped 2 to 3
Coriander leaves finely chopped a handful
Carrots 1/2 cup
Onion finely chopped 1/2 cup
Eno fruit salt 2 tbsp

Instructions

Heat oil in a pan and add the curry leaves and the cumin seeds.
Saute them for a minute and then add both the lentils bengal gram and urad dal.
On a low flame, saute them until light brown in colour.
Now add the chilli flakes or the green chillies.
Followed by the maize flour at last.
Saute the flour until it is well roasted and smells good.
The smell of maize flour after roasting is very divine.
In a wide bowl, add the beaten curd, salt, onions and carrots.
Stir in the roasted maize flour mix along with the chopped coriander.
Add water little by little to form a thick batter.
You might require less or more water depending upon the quality of the maize flour used.
Let it sit until the water gets heated up for steaming.
After 15 minutes, add the eno fruit salt and mix with light hands.
Grease the idli plates a little before filling the batter.
Steam them for 20 to 22 minutes.
Serve them hot with any chutney of your choice. I did mine with imli pudina chutney.

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